Hi Danielle, I just cut a farmhouse cheddar I made 2 months ago following your tutorial, and it came out delicious. I am looking forward to making it again and letting it age longer. I would like to encourage you to make ricotta out of the whey from cheesemaking. It is wonderful and you can make so many things with it. I am sure your family will love a ricotta cheesecake with lemon. If you are interested I will give you the cake recipe. So, what cheese will be next?

@DryHollowHomestead

Жыл бұрын

Thank you so much! It's very sweet of you to give a nice response and means alot to me. I would love the recipe, that sounds delicious. Keep in touch and let me know how your next cheese turns out. I remember you commenting on the first Farmhouse cheese.

@irinadimulescu7331

Жыл бұрын

@@DryHollowHomestead Here is the recipe. I make this cake quite often and my family loves it. From KZread, of course :)) kzread.info/dash/bejne/kWyaqa6npb3Iebg.html

Thank. Heaven. For a real person, with a real family and life, sharing their real techniques in their real home. I appreciate it!!❤

@DryHollowHomestead

Жыл бұрын

😊 Hope it helps.

@mikefibre5337

10 ай бұрын

Lovely to see real people.❤🇿🇦much love and prayers from southafrica.

My kitchen is like yours. We live here. God Bless You.

@DryHollowHomestead

2 ай бұрын

It's good to know we aren't the only ones with imperfect but productive homes.

I just made a 2 gallon batch following your instructions. The curds are in my makeshift press and everything worked well as far as I can tell. Thanks for the tutorial.

THANK YOU. i watched your video on making parmesan cheese and i did it yesterday. Put in the brine this morning, thank you. You gave me the courage to do it. I dont get much milk from my cow, but had the 2 gallons needed. And my kitchen is like yours. Not new or neat but i can make some really good food. just wanted to say thank you for givinng me that push that i can do it. many blessings.

@DryHollowHomestead

10 ай бұрын

You're so welcome ☺️

when you stir your milk horizontally you introduce air into the mix which will react with the culture and make the cheese not as cheesy, thats why you go up and down, also stirring wont bring the warmer milk tothe top for an even heat.

@DryHollowHomestead

2 ай бұрын

That makes sense. Also, my milk is not homogonized, so the cream comes to the top and is thicker. Stirring up and down ensures that the culture or rennet is mixed throughout.

Awesome video Danielle! You're going to have to be very careful with your mis-shaped presses - they are getting more straight each time and it wont be long before you will not be able to produce a slanted round! This was excellent instruction and you are a natural with your candidness. Thanks for the content.

@DryHollowHomestead

Жыл бұрын

Thanks so much 🙏 How are you doing? Its been a minute.

@papaburf7275

Жыл бұрын

@@DryHollowHomestead Entire house remodel. Retired almost 1yr now and have never been busier! Love your videos, God Bless.

You are so precious! I can tell your a very good momma, and wife to do all you do for your family! I have now ordered and gotten the items needed to make cheese, but the milk! It looks like i may have to get the raw milk from the store. It still has the cream on top, and its organic. I live in Alaska, and because of all the rules for farmers now in selling their fresh milk locally, i have to find a place that has shares. I cant find one locally, so i cant pay 9.00 for my shared farm, or cow, spend 45.00 on milk and 15. a month, and drive 200 miles. So we shall see. Thank you for sharing, i will be gradually going bVk and trying to watch all of your videos! God bless!

@DryHollowHomestead

Жыл бұрын

Thanks for the encouragement 🙏 I feel blessed to have a milk cow myself because locally it is just as expensive!

I just made this today as my first hard cheese. I am so thankful for you and your channel

@DryHollowHomestead

4 ай бұрын

Yeah! So glad to help! Reach out if you have any questions 😊

Love your videos! Real life

@DryHollowHomestead

3 ай бұрын

Thanks, this is definitely real life 🫠

Thanks for the whey tip. I have to have cultures shipped from Northampton MA to Colombia.

I'm so thankful I found your videos. I love your kitchens and the sounds of family.

Thanks love your tutorials,just started making my own cheese

Thanks for sharing.

Great video❤❤❤❤

About the ricotta- we discovered Ricotta Salata- it’s a salted and pressed ricotta..if you haven’t made it yet, you may want to give it a go- it’s delicious.. I found it on one of Gavin Weber’s videos…the family ate the entire batch just taste testing it.. Love your videos!

@DryHollowHomestead

10 ай бұрын

I'll give it a try ☺️ thanks

Me salute charming lady. God bless you and your family.

@DryHollowHomestead

11 ай бұрын

Thank you ☺️

Just found your channel - love your cheese making videos!

@DryHollowHomestead

Жыл бұрын

Great! As soon as my cow freshens I will be making more 😊

GREAT video especially considering you were also homeschooling and goodness knows what else!!! We have 5 too. Homeschooling and homesteading. Just got a milk cow 😊 I receive your blessing!

@DryHollowHomestead

5 ай бұрын

Thank ya ☺️

Your're awesome! I just made farmhouse cheese yesterday...Was going to vaccum seal it to age but hmmm, might try eating it right soon :)

@DryHollowHomestead

Жыл бұрын

So glad ☺ Thats what I love about cheddar! Eat whenever 🤗

I appreciate your video, you cleared some things up for me. I'm about to make my first cheese.

@DryHollowHomestead

5 ай бұрын

Awesome! Let me know if you have any questions.

I used a mesophilic starter for my Farmhouse cheddar. Can I freeze the whey and then thaw it to make the next batch? Or to make ricotta? I just made my first batch and it turned out great but I only used 2 gallons milk and my press needs 3 gallons. The follower was below the top when I pressed it so I have lots of tiny holes. So I am going to grate it and just eat it right away. I made a press out of two 3 gallon plastic ice cream pails. The top one can drain into the bottom one and I got some used weights! So proud of myself. 65 year old grandma here learning to make cheese. Blessings to your family!

@DryHollowHomestead

2 ай бұрын

Great job learning new things! You can freeze that whey no problem. I like getting it down into 1/4 cup cubes so it's easier to thaw the amount you need. I have never froze whey for ricotta so I'm not positive it will still make that but I'd love to know if you do.

My cheese I made when we talked about messing up the cheese I made, it turned into like bread tasting but it still gets the job done (the job is to act like a sponge for built in junk on the walls of the intestinal tract.] However my next cheese I'm gonna really get my hands on and do everything right hopefully. Haha you are so fun to watch cause I want to have farm animals and make cheese often too.

@PalinaZ

2 ай бұрын

Do you mean Aaajonus Style Cheese Trains?

Very clear instructions and looks like you have a good wheel of cheddar. I’m making farmhouse cheddar for the second time with raw goats milk. Thanks for the culture tip. I use only two gallons of milk. Looking forward to this new season of cheese making.

@DryHollowHomestead

5 ай бұрын

Great! So glad you find my rambling helpful 😊

Good work! I wish I had access to raw milk. Not having to depend on calcium chloride would be wonderful.

@DryHollowHomestead

3 ай бұрын

It's not the worst ingredient, though. im actually adding it now because I get a significant increase in my yield from the same amount of milk.

You just popped up on my videos and I watched your clabbered milk video and then on to farmhouse cheddar cheese. I have been so nervous about making it… what if I do it wrong and my family gets sick??? But I am bound and determined to do it, you made everything seem easy to follow and I am going to go ahead and give it a try! Thank you for a great video. All I am waiting for is our calf to get a little older so I can start milking my jersey, then I will be following on… I am going to watch other cheesemaking videos first and see which one you recommend to start with. May God Continue to Bless You and Your Sweet Family!

@DryHollowHomestead

6 ай бұрын

I'm glad you found me!! It's intimidating at first, but after a couple of wheels, it's so much better. I think the best starter cheese is a farmhouse cheddar or gouda. Whichever you decide on, make a few wheels of the same type until you get the process down before trying different types. I am partial to gouda for a beginner cheese it's so versatile, you can add things like cumin or red peper flackes to switch it up. If you have any questions, let me know.

@allisonb.8356

6 ай бұрын

@@DryHollowHomestead Thank you so much for answering! I will make one of those first! Again, Thank You for your direction too! 🙏🏻❤️🙏🏻

Ohhh......I love the stainless steel cup with spout and handle that rests on the pot. Where did you get that? I just found your channel and loving it btw!

@DryHollowHomestead

Жыл бұрын

Aww. Thank you so much. I actually got the little pot as a bridal shower gift 13 years ago! Love it so much! I have it linked in my description box of all my videos amzn.to/3Pq0ePv

Claber is another good starter with raw milk

This sounds delicious! Have you ever tried putting garlic powder or herbs or both in this?

@DryHollowHomestead

9 ай бұрын

I haven't tried any herbs or garlic in my cheddar yet. 🤔 I worry about the herbs turning bitter. If you have success let me know.

Can you keep the whey to use as a backslash whey if it's from a batch of cheese made with back splash whey? I hope that made sense. Or should you only keep backslash whey from a batch of cheese made with a "fresh" freeze dried culture?

@DryHollowHomestead

3 ай бұрын

I think you probably could, but I don't. I use to much milk to chance it not working so I save from when I use a freeze dried culture and usually keep a quart whey and that makes 6-7 more wheels of cheese and then I use a new freeze dried culture after I am out. I'm just too nervous to try it! 😅 I also give it the whey a sniff test before using it. If it smells really strong, I won't use it anymore. If I'm not making cheese very often it doesn't make as many wheels. Hope that makes sense 😂

I just made the Farmhouse Cheddar and I posted a picture of it on a Facebook group. It had lots of holes and they said I should not eat it because it might be coliform and also because it was made with raw milk. I have consumed this source of raw milk for 35 yrs and never had a problem. I followed the recipe to the T! I used the backsplash whey from the previous one I made which looked exactly like this one. We ate it and had no problems. They also shut off comments so I couldn't ask any questions! Feeling defeated! Just wondering did yours have any holes? Mine looks like Deep South Texas 'Farmhouse."

What cheese mold are you using? The larger ones I’m finding are all super tall

@DryHollowHomestead

10 ай бұрын

cheesemaking.com/collections/cheese-molds-and-presses/products/tomme-cheese-mold-small this is the mold I have the larger of the tomme mold.

I have just now discovered your channel and love all your cheese making videos! If I used 5.5 gallons on milk how much whey splash would you say I need? I know your video is 6.5 gallons of milk for 1 cup but just wanted your input.

@DryHollowHomestead

2 ай бұрын

One cup is perfect for 5-6 gallons if you are using raw milk. Thanks for watching ☺️

@drewpha8719

2 ай бұрын

Thank you so much!

I saved some of the backsplash whey from making cream cheese (flora Danica) and used it to make a new batch of cream cheese and it didn’t work, any thoughts on what could’ve went wrong? I’ve tried it twice once I kept the backsplash in the fridge for two weeks and the other was 2 days later and neither times worked. I used 1 cup for 1 gallon of milk just to make sure there would be enough culture for the milk. Switched back to the freeze dried culture and made cheese just like normal so it’s not any of my other processes that caused the issue. Thanks!

@DryHollowHomestead

3 ай бұрын

That discouraging 😞 I have never used flora Danica as a culture but I would assume it should work exactly the same way. I will buy it and see if I can use the backsplash whey. I'm sorry that I'm not more help.

Where did you get your cheese press?

@DryHollowHomestead

Жыл бұрын

I ordered mine from someone who was selling on ebay.

When you say to "ripen step 3" and "let sit 1 hour step 5" what temperature is that on?

@DryHollowHomestead

Жыл бұрын

We heat to 90° at the very beginning and we don't turn the heat on agian until we stir for the 30 minutes.

@gragriz2114

Жыл бұрын

@@DryHollowHomestead gj ✌️

I think I heard you say that you vacuum packed your cheese instead of waxing. I've inherited a wine cooler and can get it to the right temperature but can't figure out how to raise the humidity. I've got containers of water in there. How important is the humidity?

@DryHollowHomestead

Жыл бұрын

Well since I have never been able to control the humidity and make awesome tasting cheese, I would think its not that important. Most experts would probably argue with me about that but I think if you vacuum seal it wouldn't make a ton of difference 😉

How much rennet do you use for raw milk?

@DryHollowHomestead

5 ай бұрын

Depends on the amount of milk? I usually use 1 tsp for 5-6 gallons of raw milk.

You are very pretty.

@DryHollowHomestead

8 ай бұрын

Well, thank ya 😊

Thank you for your video. I started making cheese because my son can't have any dairy unless it is raw no antibiotics or hormones. I have a quick question. I have been making cheese for a few months now. They have a taste between chedder and mozzarella, but the texture is a bit rubbery, like over done shrimp. Any idea on that? Thank you so much.

@DryHollowHomestead

11 ай бұрын

Thanks for watching! I had most of my first few wheels come out pretty rubbery when I started. I was not being gentle enough with the curds, using your hand to stir can help alot, keeping the curds at the bottom from cooking too fast. Using less rennet can help also, some cows give milk that need less rennet to develop a curd. Mostly experience will help you know when the curds are ready to press, before they are cooked so long. Your only going to get better 🌟

@jillbauerle1337

11 ай бұрын

@@DryHollowHomestead thank you I will try my hands. I am using the whey form the cheese to ferment the milk. Could that be some of it?

@DryHollowHomestead

11 ай бұрын

@@jillbauerle1337 I don't thing so because that's how I ferment my cheese too.

@jillbauerle1337

11 ай бұрын

@@DryHollowHomestead thank you. I will keep working on it.

Can you use clabber instead of mesophilic culture and if so how much?

@DryHollowHomestead

22 күн бұрын

You can, I would use anywhere 1/2 cup to a cup of clabber. I don't like the taste as well when I have used clabber.

Deberías dejas subtítulos en español,gracias

talking too much

You are awesome, where are all the woman like you?

@joelw2023

Жыл бұрын

You are a travel enthusiast and she is a stay at home enthusiast. Maybe you're just looking in the wrong places.

Beautiful nice kamla johns USA beachside

@afarminthehouse7921

Жыл бұрын

Do you use whole raw milk or do you skim the cream.off first